Dairy starter culture delivery system and method thereof

a technology of starter culture and delivery system, which is applied in the directions of milk preparation, buttermilk, food preparation, etc., can solve the problems of contaminating the process line, restricting the growth of contaminating microorganisms, and affecting the quality of the produ

Inactive Publication Date: 2002-01-01
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A further example is that the rapid lactic acid development throughout the production process caused by the starter cultures restricts the growth of contaminating micro-organisms.
However, these currently used methods of applying dairy starters involve several problems in modern dairy plants where process lines including reservoirs, vessels, containers, vats, centrifuges, heat treatment equipment, filling equipment and pipelines connecting the elements of the process line are essentially completely closed systems.
Any process step which involves that the closed system be opened to the environment evidently involves a serious risk of contaminating the process line with undesired organisms such as milk spoilage bacteria, e.g. Bacillus species or gram negative bacteria or bacteriophages which attack the starter culture organisms resulting in fermentation failu...

Method used

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  • Dairy starter culture delivery system and method thereof
  • Dairy starter culture delivery system and method thereof
  • Dairy starter culture delivery system and method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

Stability of starter cultures in aqueous suspensions containing a milk clotting enzyme

The objective of the experiment was to test the stability of commercial mesophilic and thermophilic lactic acid bacterial starter cultures in an aqueous suspension containing a milk clotting enzyme.

1.1 Materials and methods

Test cultures

(i) Frozen DVS-culture, LD-Culture CH-N 11.TM. (Chr. Hansen A / S, H.o slashed.rsholm, Denmark);

(ii) Frozen DVS-culture, O-Culture R-604.TM. (Chr. Hansen A / S, H.o slashed.rsholm, Denmark;

(iii) Frozen DVS-culture, S. thermophilus TH-4.TM. (Chr. Hansen, H.o slashed.rsholm, Denmark.

The CH-N 11 culture is a multiple mixed strain culture containing Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. cremoris and Lactococcus lactis subsp. diacetylactis. The culture produces aroma and CO.sub.2. The cell concentration is at least 1.times.10.sup.10 cfu / g.

The culture has an indicated activity in terms of acidification of an aque...

example 2

Stability of starter cultures in aqueous suspensions

The purpose of the experiment was to test the stability of commercial and experimental lactic acid bacterial starter cultures after suspension in an aqueous medium under different storage conditions.

2.1 Materials and methods

A range of commercial and experimental cultures for making Cheddar cheese was tested. The cultures tested included:

Experimental protocol:

The starter cultures were tested for acidification activity at an inoculation rate of 0,002% wt / vol for freeze dried cultures and 0,01% wt / vol for frozen cultures with respect to the culture in an aqueous suspension.

Step 1: In the first step the culture was suspended in an aqueous medium and kept at 10.degree. C. for 24 hours, where nothing else is stated.

Step 2: The activity of the culture suspension obtained in step 1 was tested in pasteurised whole milk using the standard Pearce test (IDF No. 129, 1980).

pH of the suspension in step 1 and the inoculated milk of step 2 was mon...

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PUM

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Abstract

A delivery system for introduction of a starter culture directly into a dairy process line, comprising a sealed enclosure having outlet means for connecting the enclosure to the process line, the sealed enclosure containing the starter culture and/or milk clotting enzyme. The system can be used to introduce a dairy starter culture directly into a closed dairy process line without risk of contamination.

Description

The present invention relates to the field of manufacturing dairy products by the use of starter cultures and it provides a safe and convenient system for delivery of such starter cultures directly into the dairy process line.TECHNICAL BACKGROUND AND PRIOR ARTMicroorganisms are involved in the manufacture of most dairy products. Bacterial cultures, in particular bacteria which are generally classified as lactic acid bacteria are essential in the making of all fermented milk products, cheese and butter. Cultures of such harmless bacteria are called dairy starters and they impart specific features to various dairy products by performing a number of functions.Thus, as an example, the starter cultures ferment lactose to lactic acid, and since the coagulation time by milk clotting enzymes is decreased by the increase in milk acidity, starter cultures aid the enzymatic coagulation of milk in cheese making.A further example is that the rapid lactic acid development throughout the productio...

Claims

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Application Information

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IPC IPC(8): A23C19/00A23C19/032A23C9/12A23C9/123C12M1/26
CPCA23C9/122A23C19/0323A23C9/123
Inventor HOIER, ERIKELSBORG, KRISTIANLAULUND, ESBEN
Owner CHR HANSEN AS
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